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Hot cross bun trifle

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lily
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Say hello to the hottest new Easter dessert – hot cross bun trifle (RECIPE BELOW). Sticky, sweet and oh-so-easy, this mouth-watering treat is perfect for Easter festivities.
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HOT CROSS BUN TRIFLE
Serves 20 Prep 20 mins (+ 30 mins chilling time)
1.2L thickened cream
900g thick vanilla custard
9 Coles Bakery Chocolate Hot Cross Buns*, split
½ cup (125ml) chocolate-flavoured liqueur or Kahlùa liqueur (see tip)
⅓ cup (80ml) Coles Chocolate Fudge Topping
9 Coles Bakery Mini Hot Cross Buns*, halved
½ cup (125ml) Coles Salted Caramel Dessert Topping
3 Coles Finest Brioche Hot Cross Buns*, split, corners trimmed
1. Use an electric mixer to whisk cream and custard in a bowl until soft peaks form. Arrange chocolate hot cross bun tops around the side of a serving dish. Coarsely chop remaining bases and arrange in base of dish. Drizzle with half the liqueur. Spoon over half the cream mixture. Drizzle with chocolate topping.
2. Brush mini hot cross bun tops with half the remaining liqueur. Arrange, cross-side out, around the top of dish. Coarsely chop remaining bases. Arrange in centre. Drizzle with remaining liqueur.
3. Top with remaining cream mixture and caramel topping. Place in fridge for 30 mins to develop the flavours.
4. Decorate trifle with brioche hot cross bun. Serve immediately.
TIP
For an alcohol-free twist on this tipsy trifle, leave out the liqueur or swap it for coffee.
Want more step-by-step videos for more Easter ideas? Check out our Easter recipes playlist: which includes:
How to make chocolate nests:
How to make Easter hot cross banana bread:
How to cook crispy skin salmon:
How to make hot cross bun toasted sandwiches:
Category
Food
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